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Kahlúa Mousse Cake


Serves: 7
Total Calories: 1,230

Ingredients

Crust:
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup sugar
1 stick unsalted butter , melted
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Chocolate Layer:
2 cups heavy cream
16 ounces semisweet baking chocolate , chopped coarsely
2 tablespoons light corn syrup
1 stick unsalted butter , cut into pieces
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Butter Cream Layer:
1 1/2 cups sugar
1/2 cup water
6 large egg yolk
3 sticks unsalted butter , softened
1/2 cup Kahlua
4 ounces semisweet baking chocolate , chopped, melted, cooled

Directions:

Crust:
Preheat oven to 350°. Lightly oil a 9 12 x 2-inch springform pan. In a bowl, stir together ingredients until combined well; press onto bottom of pan. Bake Crust in middle of oven 15 minutes, or until pale golden. Cool in pan on a rack.

Chocolate Layer:
In a saucepan, heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over Crust in pan and chill, until firm, about 3 hours.

Butter Cream Layer:
In a saucepan, cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°.

In a bowl with an electric mixer, beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread Butter Cream over Chocolate Layer and chill until firm, about 3 hours. Run a knife around edge of pan and carefully remove side of pan.

Nutritional Facts:

Serves: 7
Total Calories: 1,230
Calories from Fat: 944

This Kahlúa Mousse Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


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